Super Seedy Crackers

What are they like? 

- Hearty

- Packed with nutrients

- Full of flavor
 

The cracker on the right is a variation of crisp bread with the seeds on top. The recipe below is all seeds!

The cracker on the right is a variation of crisp bread with the seeds on top. The recipe below is all seeds!

 

Recipe

This recipe is adapted from Oh She Glows Everyday by Angela Liddon. In her book they are called “Endurance Crackers”. They are packed with nutrients, flavorful, and calorie dense.

Serves 10, Prep 10 min, baking 30-40 min 

1/4 cup chia seeds, 40g
1/4 cup sunflower seeds, 40g
1/4 cup pumpkin seeds, 30g
1/4 cup sesame seeds, 35g
scant 1/2 cup warm water, 70g
1/8 teaspoon fine sea salt, plus more for sprinkling

optional:
1/2 tsp paprika
1/4 tsp chili powder
1 1/2 tbsp honey
1 tbsp lime juice, plus zest of one lime (can substitute lemon)

Directions:

  1. Preheat the oven to 350F/175C.

  2. Mix all of the ingredients together in a large bowl, adding the warm water last. Stir to combine.

  3. Allow the seeds to rest while they absorb the water. Oil three pieces of parchment paper.

  4. When the seeds have absorbed all of the water, divide the mixture between two pieces of parchment paper. Place the third piece of parchment paper oil-side down onto the mixture. Using a rolling pin, roll out the mixture as thin as possible, 1/8-1/4 inch thickness. Repeat with the rest of the mixture.

  5. Slide each of the the rolled out crackers onto a cookie sheet and bake for about 30 minutes. Then using a spatula, carefully flip the crackers and bake for about 20 minutes or until they are golden*. Note that it is easy to burn these crackers so it is better to take them out early and rebake them later if needed. Allow the crackers to cool completely and then break them up into desired sizes. If they are not crunchy, put them back into the oven for a few more minutes. Store in an airtight container for one week.

*At this point, you may want to tear the crackers up into large pieces to help them cook evenly. However, they are hot so be careful.


Buttery Crackers

What are they like? 

- Buttery & Crispy

- Excellent solo, dipped in nut butter, or served with hors d'oeuvre
 

These crackers can be made thin or smaller and thick. If they are thick, you’ll want to cut them out before baking. If you like, you can press seeds or spices into the top of the dough prior to baking.

These crackers can be made thin or smaller and thick. If they are thick, you’ll want to cut them out before baking. If you like, you can press seeds or spices into the top of the dough prior to baking.

 

Recipe

These crackers are delicate, rich, and crispy. I think of them as a fancier cracker but that doesn’t mean they are harder to make than other crackers—quite the opposite. This recipe was adapted from Smitten Kitchen; and their recipe was adapted from King Arthur Flour Whole Grain Baking cookbook. The glaze is delicious and recommended but they are also good without it. These crackers are delicious solo or served with dips or nut butters.

Serves 4, Prep 10 min, baking 20 min 

3/4 cup flour mix (96g) OR 3/4 cup brown rice flour, plus 1/2 tsp psyllium husk powder or xanthan gum
1/4 cup plus 2 tbsp oat flour, 36g
1 1/2 tbsp sugar, 20g
1/2 sea salt, 3g
1/4 teaspoon paprika
4 tbsp unsalted butter or buttery spread such as Earth Balance, 55g

2 tbsp cold water, 30 ml

Glaze (optional)
1 1/2 tbsp maple syrup, 23g (or other honey/syrup)
1/4 tsp molasses
1/8 tsp fine sea salt
1 tbsp hot water

Directions:

  1. Preheat your oven to 350F/ 175C. Place a piece of oiled parchment paper on the back of a cookie sheet. Spray a second piece of parchment paper.

  2. In a medium sized bowl whisk together the dry ingredients: the flour mix, oat flour, paprika, sugar, and salt.

  3. Work the cold butter or vegan spread into the mix using your hands, fork, or a food processor until the mixture resembles cornmeal with some larger pieces of butter.

  4. Start by adding 1 1/2 tbsp (or 20ml) cold water. You may need to add more. Add just enough water until the dough forms a ball when pressed together. You want the dough to form a ball but you don’t want it to be too sticky or too dry and crumbly.

  5. Place the dough on the parchment paper on the back of a cookie sheet. Place the second piece of oiled parchment face down on the dough and using a rolling pin roll the crackers out as thin as possible 1/8-1/4 inch.

  6. Slice the crackers using a knife or pizza cutter. Dock the crackers using a fork. If making the glaze, mix tougher the ingredients in a small bowl and using a pastry brush, brush the liquid onto the dough.

  7. Bake them for about 20 minutes until the edges brown or until they are lightly golden on top. Allow the crackers to cool completely before eating as this will ensure that they are crunchy. If the cooled crackers are not crispy, they can be put back into the oven and baked for additional time.

Once cooled, store in an airtight container at room temperature.

Notes: 
Crackers can easily be undercooked or overcooked so watch them carefully once they start to brown. You want them to be cooked enough to be crisp but not burned. You may need to remove the outer crackers midway through baking if they become too browned.

Gluten Free Dairy Free Norwegian Crisp Bread

What are they like? 

- Hearty

- Packed with seeds

- Full of nutrients
 

The cracker on the right is a variation of crisp bread with the seeds on top. The cracker above is lighter in color than the cracker recipe below because the recipe calls for buckwheat.

The cracker on the right is a variation of crisp bread with the seeds on top. The cracker above is lighter in color than the cracker recipe below because the recipe calls for buckwheat.

 

Recipe

These crackers are super hearty, packed with nutritious ingredients, and covered in flavorful seeds.

Serves 8, Prep 10 min, baking 30-40 min 

2/3 cup buckwheat flour, 100g
1/3 flour mix, 42g (try leaving out for paleo or substitute coconut flour)
1/4 cup flax seeds, 35g
1/2 cup sunflower seeds, 1/2 cup pumpkin seeds, 1/4 cup sesame seeds, about 145g / 355 ml (see note)
1/4 tsp cumin powder and 1/2 tsp fennel powder (optional)
1/2 tsp fine sea salt
2 tbsp olive oil, 25g
1/2 cup warm water (or more if needed), about 115g
1 tbsp honey or sugar for vegan (optional)

Directions:

  1. Preheat oven to 350F/180C. Place a piece of oiled parchment paper on the back of a 17 x 11 1/2 inch cookie sheet. Spray a second piece of parchment paper.

  2. In a large bowl mix together all of the flours, seeds, spices, and salt. Add the oil and mix. Then add the water. Start with scant 1/2 cup and mix, adding more if necessary, until the dough will form a ball when pressed together. The dough will be on the tacky side for cracker dough (it will feel a little sticky).

  3. Place the dough on the oiled parchment paper and place the second piece of oiled parchment paper face down on the dough and roll the crackers out as thin as possible 1/8-1/4 inch.

  4. Bake for about 20 minutes until the edges brown. Then flip the crisp bread over and break it up into five large pieces. Bake for about 15 more minutes, or longer if needed.

  5. Allow the crisp bread to cool completely before eating as this will ensure that they are crunchy. If the cooled crackers are not crunchy, they can be put back into the oven for bake and baked for additional time. Once cooled, store in an airtight container at room temperature.

Notes: 
- For a more elegant cracker reserve about one third of the seeds and press them into the rolled out dough just before baking. I prefer to use roasted seeds, but this is up to you. The seeds on top will get roasted when the crackers bake.
- Crackers can easily be undercooked or overcooked so watch them carefully once they start to brown. You want them to be cooked enough to be crisp but not burned. You may need to remove the outer crackers midway through baking if they become too browned.

gluten free dairy free quinoa and corn crackers recipe

5-Ingredient Quinoa-Corn Crackers

What are they like? 

- An oh-so-satisfying crunch

- Excellent dipped in nut butter, cream cheese, or your favorite spread
 

Make the square shape instead like in the photos below--much faster!

Make the square shape instead like in the photos below--much faster!

 

Recipe

These crackers are wholesome and delicious. They can be enjoyed plain, or served with dips, or spreads, like almond butter or vegan creams cheese.

Serves 4, Prep 10 min, baking 16-20 min 

1 cup quinoa, cooked and fluffed
1/2 cup cornflour
3 tbsp olive oil
1 egg white
1/8 tsp salt, plus extra coarse salt for sprinkling

Extra tasty* (optional)
1/4 tsp turmeric
dash of cumin
1/2 tsp honey OR agave nectar for vegan

Directions:

  1. Preheat oven to 400F/200C.

  2. Put all ingredients, including the extra tasty ones if using (see note), in the food processor and blend until a dough forms. If there are still a few chunks of whole quinoa that is fine.

  3. Place the dough on oiled parchment paper and then place another piece of oiled parchment paper facedown onto the dough and roll out to about 1/8 inch thickness.

  4. Remove top sheet of parchment paper and use a knife to slice the dough. (At this point, you may sprinkle extra coarse salt on the top of the crackers if you wish.) Slide the parchment paper onto a cookie sheet and bake until the crackers are golden, about 20 minutes. Be sure to check the crackers as they bake so they do not overcook or brown.

  5. Allow the crackers to cool and enjoy! They are excellent with dips, or spreads, like almond butter or vegan creams cheese. Store the leftovers in an airtight container.

Notes: 
Crackers can easily be undercooked or overcooked so watch them carefully once they start to brown. You want them to be cooked enough to be crisp but not burned. You may need to remove the outer crackers midway through baking if they become too browned.

gluten free dairy free quinoa and corn crackers recipe

Blueberry Cornbread Muffins

What are they like? 

- Moist

- Full of blueberry

- Perfect with honey

- Sweetened with fruit

gluten free dairy free blueberry cornbread muffins
 

Recipe

12 muffins, or 6 large muffins

Wet
1/4 cup grapeseed oil OR coconut oil, melted
2 large eggs, room temperature
1/2 cup apple sauce OR coconut milk
1/2 cup water, warm
2 tsp vanilla
Dry
1 cup gf flour mix* (see note)
2/3 cup corn flour
1 tbsp sugar
2 tsp baking powder
1 tsp psyllium husk powder or xanthan gum
1/2 tsp salt
1 cup blueberries

Directions:

  1. Preheat oven to 425°F. Line 6 large muffin cups or 12 small muffin cups with liners.

  2. Whisk together the dry ingredients in a medium sized bowl.

  3. In a separate bowl, whisk together the oil, sugar, apple sauce, water and vanilla. (If you’re using coconut oil or coconut milk you’ll need to make sure they are warmed/melted for 30 seconds or so in the microwave before adding the eggs.) Whisk in the eggs.

  4. Place 1 cup of fresh or frozen blueberries in a bowl. If using frozen berries, sprinkle 2 teaspoons of the flour mixture over the top and tap the container to coat the berries (this keeps the color from running as much in the batter).

  5. Add the wet to the dry and stir until some specs of flour remain unincorporated. Then add the berries and stir until the batter is just mixed together.

  6. Spoon equal amounts in to six large muffin cups, filling the tins to the top, and bake until a toothpick inserted comes out with a crumb or two attached, about 18 minutes. (Regular sized muffins will baker more quickly.)

    Serve with honey, butter, or as is. Store in the refrigerator for up to 3 days or freeze.

    *For the gluten free flour blend mix together:

    4 1/2 cups (495g) brown rice flour (It is best to use superfine brown rice flour, like the Authentic Foods brand.)

    1 1/2 cups (219g) potato starch

    3/4 cup (81g) tapioca starch